Chicken & Artichokes in a White Wine Sauce.........

This is one of my favorite chicken recipes.  If you haven't figured it out by now, I also really love artichoke hearts too, and they're a perfect companion to chicken.  This is another recipe from one of my favorite blogs, Annie's Eats.  Her recipes never disappoint, her photographs are beautiful, and she bakes like a dream.  She also seems to have a very similar palate to mine when it comes to chicken recipes especially, and this was one of the first recipes I ever made from her blog.

Chicken & Artichokes in a White Wine Sauce

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Ingredients:

½ cup all-purpose flour

1 tsp. herbes de provence (or a combination of other dried herbs such as basil, parsley, oregano, thyme)

¼ tsp. salt

¼ tsp. pepper

4 boneless, skinless chicken breast halves (2 chicken breasts total)

2 tbsp. olive oil

1 tbsp. butter

2 cups sliced baby bella mushrooms

1 (14 oz.) can quartered artichoke hearts, drained

1/3 cup dry white wine

1/3 cup chicken broth

Grated Parmesan cheese, for serving

Minced fresh parsley, for serving

Directions:

In a pie plate or shallow dish, combine the flour, dried herbs, salt and pepper and stir with a fork to blend.  Reserve 1 tablespoon of the flour mixture.  Using tongs, coat the chicken breast halves in the flour mixture, shaking off the excess.  

Heat the olive oil in a skillet over medium-high heat.  Add the chicken to the pan and cook until golden brown and cooked through, about 8-10 minutes, turning halfway through cooking.  Remove the chicken to a plate; cover and keep warm.

Add the butter to the pan and warm until melted.  Add the mushrooms and artichokes to the pan and cook until most of the liquid is released from the mushrooms and the vegetables are tender, about 5 minutes.  

In a liquid measuring cup, combine the white wine, chicken broth, and reserved tablespoon of flour; whisk until smooth.  Add the mixture to the skillet, cooking until it is warm and slightly thickened.  Return the chicken to the pan to warm through and cover with sauce.  Serve the chicken with sauce spooned over the top, and garnish with grated Parmesan and fresh parsley as desired.

Recipe Source:  Annie's Eats

This recipe is simple, elegant, and wonderful.  I like to serve it over white or brown rice and with a simple salad.  It is so good, I am getting hungry looking at it, and the leftovers are even yummy.  Here's another one I'd like you to give a try, and let me know what you think.

Have a great weekend!

Nancy